Shiitake cauliflower risotto stacks with sautéed shiitakes are an impressive and flavorful, comfort food must make recipe!
recipe originally published April 19, 2017
Shiitake Cauliflower Risotto Stacks
I am telling you now - this is a must make recipe. One you make when you want to impress. One you make for a date night, or for your best friend! One you make for yourself when you want comfort food.
I really want to impress on you all that this recipe is a winner - you will love the incredible flavors. If you always hear me talking about how THIS recipe is the best, or THAT recipe is our new favorite - well, this Shiitake Cauliflower Risotto Stacks recipe is the one to pay attention to.
Want more cauliflower? See this entire cauliflower recipe collection for more menu ideas!
The Blossom Cookbook
This recipe I am so completely raving about is one of many greats from The Blossom Cookbook - Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine.
Have you been to Blossom Restaurant in NYC? This book has some of their favorite menu items, guys! Their Buffalo Risotto Croquettes! Their signature Black Eyed Pea Cakes from Chelsea! That scrumptious Southern Seitan sandwich!
Risotto made with cauliflower
As with traditional risotto, this recipe is involved. That is not to say difficult - it is easy and uncomplicated, it just has several steps and a couple pans. As one always should, a quick read through the entire recipe before beginning helps drastically with this one - definitely helped me plan and made me aware of which ingredients were divided and used in two different ways.
That said? The end result is more than worth the time this takes. Most definitely. We love this dish, we have enjoyed it twice already, and I will not hesitate to make it again.
Cauliflower Risotto recipe reprinted from The Blossom Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Ronen Seri and Pamela Elizabeth
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Shiitake Cauliflower Risotto
this impressive and flavorful comfort food recipe is a must make! savory sautéed shiitakes top this vegetable forward favorite.
Ingredients
Polenta
- 1 tablespoon dairy free butter
- 1 clove garlic, peeled and minced
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 3 cups water
- 1 ¼ cups polenta
Cauliflower Risotto
- 1 medium head cauliflower
- 2 whole shallots, peeled
- 1 clove garlic, peeled
- 2 tablespoons olive oil
- ½ shallot, peeled and chopped
- ½ cup white wine
- 2 tablespoons dairy free butter
- ½ teaspoon salt
- 3 tablespoons chopped fresh parsley
Sauteed Mushrooms
- 2 tablespoons olive oil
- 2 cups sliced shiitake mushroom
- ½ teaspoon salt
- 1 teaspoon fresh cracked black pepper
Instructions
- In a large pot, combine 1 tablespoon of vegan butter, minced garlic, 1 teaspoon of the salt, ½ teaspoon of the pepper, and 3 cups water.
- Bring to a boil.
- Add polenta, whisking constantly until mixture is smooth with no lumps.
- Reduce heat to a simmer, whisking often. As polenta begins to thicken (about 5 minutes), whisk again and cover with lid.
- Cook covered for another 20-25 minutes, whisking every 5 minutes or so.
- When polenta is tender, remove from heat.
- Transfer polenta to a lightly oiled baking sheet and spread in a ½ inch thickness; let cool in the refrigerator.
- Remove the cauliflower stem and discard.
- Coarsely chop cauliflower, and place it in a food processor. Pulse seven or eight times, or until it is finely minced, similar to the size and consistency of grains of rice.
- Divide the cauliflower into two equal portions.
- Fill a large pot with water and add half the cauliflower, the whole shallots, and the garlic clove. Bring to a boil, and boil for 20 to 25 minutes, or until the cauliflower is soft. Drain the water and transfer the boiled cauliflower, shallots, and garlic to high-speed blender. Blend until smooth.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chopped shallot and sauté for 1 to 2 minutes, then add the rest of the minced cauliflower and stir well. Add the white wine and sauté for 1 to 2 minutes, then add the pureed cauliflower and stir. Add ½ teaspoon salt, and 2 tablespoons of the vegan butter and stir. Add the parsley and stir to combine. The resulting mixture should be a risotto like consistency.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and a pinch each of salt and pepper. Sauté until the mushrooms begin to brown. Set aside.
- Remove the polenta from the refrigerator and use a large thin-rimmed glass or a cookie cutter to cut it into rounds.
- In a separate medium sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the polenta cakes and sauté for 1 to 2 minutes on each side, or until golden brown on both sides.
- To assemble, divide the polenta cakes between two plates, then top with the cauliflower risotto and finally the sautéed mushrooms.
Notes
dairy, egg, soy and gluten free, vegan recipe
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 564Total Fat: 33gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 0mgSodium: 508mgCarbohydrates: 33gFiber: 12gSugar: 9gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Cadry says
What is it about stacked food that is so stinking pretty? This looks amazing, Kristina! I've been to Blossom a few times while in NYC. Now I can save on airfare! 😀
Ginny says
This is my new favorite meal. Love it all stacked on polenta. Thanks!
Jenn says
Cauliflower and mushrooms - two of my favorite things! I think you are right - this is a must make for me!
Kristina Sloggett says
it really is - I honestly cannot wait to make it again!
Linda @ Veganosity says
All of my favorite things in one gorgeous and delicious tower of yum!
Kristina Sloggett says
right? so SO good...
Susan Voisin says
Thanks for sharing the recipe. I love playing with cauliflower, and using it for risotto is an interesting idea. Must try!
Kristina Sloggett says
cauliflower is incredible! and yes Susan - you must try this one - so good! 🙂
Mel | avirtualvegan.com says
This is totally my kind meal. The kind I make on a Saturday night to enjoy with a few glasses of good red wine. I really must try this and i need to check out the book. I have a feeling I will love it!
Kristina Sloggett says
right, Mel? totally a nice Saturday night dish - so good! the book is amazing - you'll love it!
Laura @ Sprint 2 the Table says
I must have this. Just sent it to my sister so we can make it on our next significant other-free night. Hahaha!
Kristina Sloggett says
yay! you will ALL love it! (Jason is my measure, and he loved it!)
Sophia | Veggies Don't Bite says
Holy man those look delicious. I love cooking with white wine, such good flavor!
Kristina Sloggett says
yessss. it does add a nice depth of flavor. we LOVE this one!
Dianne says
This looks AMAZING! This is definitely my kind of meal!
Kristina Sloggett says
you would love this, Dianne! so good, I cannot stop saying so! 🙂
Becky says
Oh my goodness, these look so good! Loving this mix of textures.
Kristina Sloggett says
oh, Becky - this one is AMAZING. yes, the texture mix is great, and the flavors. OH MY! so good. 🙂